Enchilada Chile Sauce Recipe

This recipe is a variation on the enchilada sauce recipe included in the incomparable Veganomicon. It also has the right consistency to make an awesome curry sauce if you are so inclined.

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 4-oz can roasted green chiles, chopped
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2-3 teaspoons chile powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 14-oz can diced tomatoes with juice
  • 1 teaspoon sugar
  • 1 teaspoon salt

Halve the bell peppers, and remove the seeds and membranes. Place the halves skin side up on a baking sheet and broil them in the oven until the skins are blackened.

Transfer the peppers into a plastic or paper bag. Seal the bag and let stand for 10-15 minutes so the steam will loosen the skins. Peel and dice.

In a large, heavy-bottommed saucepan over medium heat, sauté the onions in oil for 4-7 minutes, until softened.

Add everything else, bring to a simmer, and remove from the heat.

Puree with an immersion or regular blender until the mixture is smooth and even.